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This is an interesting change from the usual sweet lukshen kugel or Yerushalmi kugel. It has more of a pudding-y (mushy) texture than a fluffy one. It’s really good!
3 tablespoons onion soup mix
1 cup water
1 pound package (400 grams) thin noodles, cooked and drained
6 eggs, beaten
4–5 tablespoons oil
1/4–1/3 cup sugar (preferably light brown)
salt, to taste
pepper, to taste
oil, for coating
Combine onion soup mix and water and heat to boiling on the stovetop or in the microwave. Simmer until mixture thickens. Let cool.
Add cooled onion soup mixture to beaten eggs and oil.
Add sugar and spices.
Blend mixture into noodles.
Generously coat a 9×13 inch (23x33centimeter) baking pan with oil.
Preheat pan in oven at 325 degrees Fahrenheit (165 degrees Celsius) for a few minutes.
Pour noodle mixture into baking pan. Bake for one hour, or until noodles are browned.
Photography: Daniel Lailah. Food Styling: Michal Leibowitz.
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Question Under ingredient list it says 3 tablespoons of onion soup and then under directions it says onion soup mix, so is it the whole packet of onion soup. So do you prepare a whole packet of onion soup and use that or just use 3 tablespoons of it? Thanks
Do I cook the noodles first? I’m looking at the onion noodle kugel recipe. I want to make kugel for 100, for my daughters shabbos sheva brachos and This recipe looks perfect for me. It doesn’t mention to cook the noodles first, and I have other recipes wtih x-fine noodles that don’t require cooking of the noodles first. I just want to double check – do you cook the noodles first or do you put the raw noodles into the liquidey mixture and bake it just like that?
Thanks!
Esther
Hi Esther. Mazel Tov! it does say thin noodles, cooked. Hope that helps.